Yarrow sea

Yarrow sea

ingredients:

• 225g smoked salmon
• 1 bunch of chives
• 6 tbsp thick crème fraiche
• 1 natural tuna box (150g)
• 1 cooked beetroot
• 10cl of fresh cream
• 4 tart apples like Granny Smith
• Juice of one lemon
• Salt, pepper, a pinch of curry

method:

Cut the smoked salmon into small cubes and set aside.

Chop chives, mix with sour cream, tuna, salt, pepper curry, book.

Mix beet with liquid cream, add a little water if necessary, season and keep in a bottle.

Wash the apples, remove the seeds with an apple corer, cut into thin slices, lemon juice and set aside.

mounting:

On an apple slice, place a spoonful of tuna mixture, sprinkle with smoked salmon cubes, then put another apple slice and repeat the process two or three times.

Dressage:

Place the millefeuille in the middle of the plate, decorate with sauce beet, and chives.